Creamy Chive Chicken

In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard (you’ll use the rest later), ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Heat pan used for chicken over medium-high heat. Add stock concentrate, remaining mustard, ¼ cup water (⅓ cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.